热烫方式对胡萝卜浆品质的影响及工艺优化  

Effects of blanching treatments on quality of carrot pulp and its processing optimization

作　　者：刘春霖[1] 陈义伦[1] 谢芳超[1] 张琪[1] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018

出　　处：《农业工程学报》2012年第18期269-274,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：泰安市科技发展计划项目(20083049)

摘　　要：为提高胡萝卜制浆的品质,以新鲜东方六寸参胡萝卜为原料,采用高效液相色谱法测定胡萝卜浆中β-胡萝卜素含量。比较了热水热烫、蒸汽热烫、维生素C热烫、柠檬酸热烫等4种不同的热烫方式对胡萝卜浆中β-胡萝卜素含量的影响,并用Box-Behnken响应面设计法优化热烫处理的工艺条件。结果表明,柠檬酸热烫为最佳热烫方式,优化得到的柠檬酸热烫工艺条件为:柠檬酸质量分数1.4%、热烫时间18min、热烫温度84℃。经验证在此条件下,β-胡萝卜素质量分数23.59mg/kg,与模型预测值吻合,建立的模型可用于工艺预测。因此,本研究结果可为改善胡萝卜制浆的品质提供技术依据。In order to improve the quality of carrot pulp,the fresh carrot（cv：Eastern Six-inch） was taken as raw materials,and the content of β-carotene in carrot pulp was determined by high performance liquid chromatography.Effects of four different blanching methods,including hot water blanching,steam blanching,vitamin C blanching and citric acid blanching treatments on the content of β-carotene in carrot pulp were studied,and the blanching process technology was optimized by Box-Behnken response surface method.The results showed that the citric acid blanching was the best blanching method,and the best blanching conditions were as follow：the citric acid mass fraction was 1.4%,blanching time was 18 min,blanching temperature was 84 ℃,the mass fraction of β-carotene was 23.59 mg/kg,which matched with the predict value by the model.The research provides a reference for improving the quality of carrot pulp.

关 键 词：优化 品质调控 浆 Β-胡萝卜素 热烫 柠檬酸 

分 类 号：TS631.2[轻工技术与工程] TS255.6